WELCOME CUSTOMERS UPON ARRIVAL, ESCORT THEM TO THEIR TABLES, AND PROVIDE MENUS WHILE EXPLAINING DAILY SPECIALS OR PROMOTIONS. LISTEN CAREFULLY TO CUSTOMER ORDERS, INCLUDING ANY SPECIAL REQUESTS OR DIETARY RESTRICTIONS. DELIVER FOOD AND DRINKS TO TABLES PROMPTLY AND ENSURE THAT GUESTS HAVE EVERYTHING THEY NEED THROUGHOUT THEIR MEAL, INCLUDING REFILLS AND ADDITIONAL ITEMS. ENGAGE WITH GUESTS TO ENHANCE THEIR DINING EXPERIENCE, AND ENSURE SATISFACTION WITH THEIR MEALS. PROCESSING PAYMENTS, HANDLE THE BILLING PROCESS. KEEP THE DINING AREA CLEAN AND ORGANIZED. WORK CLOSELY WITH KITCHEN STAFF & OTHER TEAM MEMBERS TO ENSURE EFFICIENT SERVICE AND COMMUNICATION REGARDING ORDERS AND CUSTOMER NEEDS. , POSSESS STRONG CUSTOMER SERVICE. GOOD INTERPERSONAL SKILLS TO PROVIDE EXCELLENT SERVICE AND CREATE A WELCOMING ATMOSPHERE FOR GUESTS. MULTITASKING, ABILITY TO MANAGE MULTIPLE TABLES AND TASK SIMULTANEOUSLY IN A FAST-PACED ENVIRONMENT. , EURES ADVISOR , PANAYIOTA PANAYI , ppanayi@dl.mlsi.gov.cy
ASSIST CHEFS AND COOKS IN PREPARING INGREDIENTS, WHICH INCLUDES WASHING, CHOPPING, AND MEASURING FOOD ITEMS. CLEANING AND SANITATION: MAINTAIN CLEANLINESS AND ORGANIZATION OF THE KITCHEN, INCLUDING WASHING DISHES, UTENSILS, AND COOKING EQUIPMENT. ENSURE ALL WORK AREAS ARE PROPERLY SANITIZED. HELP WITH INVENTORY CONTROL BY RECEIVING AND STORING FOOD SUPPLIES APPROPRIATELY. ASSISTING KITCHEN STAFF: SUPPORT COOKS AND CHEFS IN VARIOUS FOOD PREPARATION TASKS AND ASSIST IN COOKING WHEN NEEDED. DISPOSE OF WASTE AND RECYCLABLES FOLLOWING PROPER PROTOCOLS, INCLUDING REMOVING GARBAGE AND CLEANING GARBAGE CANS. , BASIC CULINARY SKILLS, KNOWLEDGE OF FOOD SAFETY PRACTICES, STRONG COMMUNICATION SKILLS, AND A TEAMWORK-ORIENTED MINDSET ARE BENEFICIAL. , EURES ADVISOR , PANAYIOTA PANAYI , ppanayi@dl.mlsi.gov.cy
PREPARE, COOK AND PRESENT FOOD BASED ON PRE-SET RECIPES AND UNDER THE INSTRUCTIONS OF THEIR SUPERIORS, MONITORING PORTION AND WASTE CONTROL. ENSURE THAT ALL DISHES ARE PREPARED TO THE HIGHEST STANDARDS OF TASTE AND PRESENTATION, ADHERING TO THE RESTAURANT'S CULINARY GUIDELINES. , A DEGREE OR DIPLOMA IN CULINARY ARTS OR A RELATED FIELD FOR CONTINENTAL DISHES . A MINIMUM OF 5 YEARS OF EXPERIENCE IN A PROFESSIONAL KITCHEN. PROFICIENCY IN VARIOUS COOKING TECHNIQUES AND KNOWLEDGE OF EUROPEAN CUISINES IS ESSENTIAL. , EURES ADVISOR , PANAYIOTA PANAYI , ppanayi@dl.mlsi.gov.cy
ASSISTS COOKS AND CHEFS WITH FOOD PREPARATION, CLEANING, AND MAINTAINING KITCHEN ORGANIZATION TO ENSURE SMOOTH OPERATIONS. HANDLE BASIC TASKS LIKE CHOPPING, WASHING, STOCKING, CLEANING AND SANITIZING KITCHEN APPLIANCES AND EQUIPMENTS. SUPPORTING THE TEAM DURING BUSY SERVICE HOURS. , HEALTHY AND ABILITY TO STAND FOR LONG PERIODS AND WORK IN FAST-PACED ENVIRONMENTS. STRONG TEAMWORK AND COMMUNICATION SKILLS. , EURES ADVISOR , PANAYIOTA PANAYI , ppanayi@dl.mlsi.gov.cy
